I’ve said it before, but it bears repeating: Make friends with a butcher. There’s no clearer path to culinary enlightenment than through a butcher who can help you discover flavor-filled cuts of meat you never knew existed. And this Cajun recipe is one of them. So, what’s for dinner? Two words: pork neck. Or more…

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…